It’s finally here!!! Rodeo season….. and the number one thing that everyone is craving is…BARBECUE! Yep, that’s right. So to kick off this very Texas occasion, I’m giving you guys and gals some delicious BBQ Shrimp Cake Sliders. Its not your traditional BBQ recipe, but its definitely one for the books. Especially for my pescatarians out there. (don’t worry I’ve got you covered)

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These light, and flavorful sliders are just what you need for your next BBQ function. Walk on over to your neighbors BBQ with these shrimp cake sliders and you’ll steal the show. They’re a new and refreshing take on the BBQ sliders that we all have grown to love so much.

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Anyways.. I had about a pound of shrimp in the fridge that had been marinating – well cooking – in buttermilk for a couple of days. (The acidity in the buttermilk caused the shrimp to “cook”) You can marinate shrimp in buttermilk for about 30-45 mins; and it still be raw, but when you let it sit for a few days or so you’re basically “cooking” it. My original plan was to cook shrimp burgers, which could be found here. However, shrimp burgers didn’t quite work out as planned, seeing how….MY FREAKING SHRIMP WAS ALREADY COOKED. If you can’t tell by now, it clearly wasn’t my intention to cook my shrimp. I literally forgot that I was marinating..UGH. I have got to do better with my time.

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Let me break down my slight frustration.. See when the shrimp is raw, you can grind it – or run it throw the food processor – and it starts to stick together on its own. However, when its cooked, getting the shrimp to stick together is the same as trying to make crab cakes without a binder. (binder – something to make it come together. i.e. mayo, yogurt, eggs, etc)

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As you can see, shrimp burgers turned quickly into shrimp cakes instead. *shrugs* SHRIMP CAKES IT IS!! I wasn’t giving up on my burgers though, that wasn’t changing. If I ever deny bread, check my pulse – because I must be dead.

So of course, the little gears in my head got to turning. I couldn’t do the BBQ glaze the way was going to on the shrimp burgers because it just wouldn’t be as great on shrimp cakes. I clearly needed something creamy to compliment the cakes, so…..

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BBQ aioli… why not?! I used So Delicious Raspberry Coconut Milk Yogurt and Four Escobar Raspberry Barbecue Sauce, but you can use whatever BBQ sauce you like, and any creamy base. (i.e. mayo, yogurt, etc)

 

These are actually pretty amazing by the way. Especially with the BBQ aioli and the pineapple jalapeño salsa..YUM YUM YUM. Y’all have to try these, if you don’t…bite me! You have no idea what you’re missing.

Stay Feisty!

One Feisty Chef

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